Spicy Gingered Beef and Snap Pea Salad

¾ pound flank steak, thinly sliced across the grain, then chopped

1 tablespoon canola oil

2 cloves garlic, minced

1 teaspoon grated fresh ginger

Salt and ground black pepper, to taste

¼ cup reduced-sodium soy sauce

¼ cup rice vinegar

1 (1 inch) piece peeled fresh ginger, grated

2 tablespoons chopped fresh cilantro

1 tablespoon sesame oil

2 teaspoons chile paste

1 clove garlic, minced

1 (8.75 oz) package DOLE® Extra Veggie™ with Snap Peas

1 red, yellow or orange bell pepper, seeded and diced

½ cup DOLE® Onion, chopped

1 small cucumber, diced

¼ cup chopped peanuts

1 tablespoon Chopped fresh cilantro

Fresh lime wedges

Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.

Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.

Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.

*Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.